Summer Bean Salad with Lemony Dressing

I love this bean salad. It’s great for a picnic, just shake the dressing in a jar and toss with the beans when you’re ready to eat.

  • 1 lb. mixed summer beans (sugar snap, green beans, etc.)
    2 shallots, finely chopped
    1/2 cup walnut pieces toasted
    1 handful flat leaf parsley and/or mint


  • 1 Tablespoon grainy mustard
  • 1/2 teaspoon sugar
  • juice of one lemon
  • 1/3 cup olive oil
  • 1/4 cup plain yogurt
  • salt and fresh ground pepper

Heat a pot of salted water to a boil and cook beans 3-5 minutes until crisp tender. Strain and quickly place in a bowl of cold water. Drain well. Transfer beans to a mixing bowl and add shallots, walnuts and parsley. Whisk together dressing ingredients and toss with bean mixture to coat.

Adapted from a recipe by Tyler Florence, from Eat This Book: Cooking with Global Fresh Flavors

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